There’s no question that making pancakes from scratch is well worth the limited effort. But a recipe debate has risen lately as a new contender has entered the fray. On the one side are the original Fluffy Homemade Pancakes, the most visited recipe on this site. And on the other, Fluffy Homemade Pancakes Version Two (recipe below) which has gained a position on the top of the rotation.

So if you find yourself in the mood for pancakes in the coming couple of weeks, I pose a request that you give this new one a try and compare it to the original. Maybe you’ll find no discernible difference. Or perhaps regardless of the results, you’ll align with the kids’ Nana and prioritize the lower sodium content of the first.

Whatever the case, if you seek a no-frills, go-to homemade pancake mix for the every day, you can feel you’ve done your due diligence and have what you deem to be the best basic recipe ready for the wanting.

You can cast your vote here and please share comments below. I will post the results before the holidays draw more morning time in the kitchen. Thanks for your input!

Tips for Quicker Pancakes

Here are a couple of strategies to streamline the pancake preparation process, particularly helpful on a weekday morning:

1) Keep a storage container filled with the dry ingredients in your pantry. Whisk 2 cups of the dry mix (which has previously been sifted as per the recipe) and then add the butter, milk, egg and vanilla.

2) Make extra pancakes and, when cool, refrigerate or freeze the leftovers. (If freezing, lay them out on a cookie sheet in a single layer. After two or so hours, transfer to a ziplock bag.) To reheat, lightly toast or heat in the microwave. Great for a quick breakfast or snack.

Fluffy Homemade Pancakes - Version Two

INGREDIENTS

1 1/2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

2 tablespoons butter, melted

1 1/4 cups milk

1 egg

1/2 teaspoon vanilla

INSTRUCTIONS

Heat a griddle or frying pan over low to medium heat for 3-5 minutes. Lightly grease with canola or vegetable oil.

In a large bowl, sift together or whisk the flour, baking powder, salt and sugar.

Melt the butter in a Pyrex measuring cup in the microwave or in a saucepan on the stove.

Make a well in the center of the dry ingredients and pour in the melted butter.

Crack the egg and vanilla into the measuring cup and lightly beat with a fork. Add to the bowl.

Measure the milk in the cup and add to the bowl.

Mix with a spoon until smooth with a few remaining lumps. Don’t over mix.

Spoon the batter onto the griddle or pan. When bubbles begin to form on the surface, turn the pancakes and cook for another minute until golden brown.

This recipe is a must try. I felt it necessary to make the post title a bit promotional given that cottage cheese happens to be the key ingredient. This cheese curd product is not something that has ever found its way into my shopping cart until this impression-breaking recipe came along. Continue reading →

Below is a weekly food roundup, locally and beyond, of ideas for what to cook, where to eat, things to consider and actions to inspire. If you have something to add to a future Friday Food list, please share it in the comments section below. Enjoy the weekend!

Tout the superior merits of the chocolate chip cookie batter at the exclusion of the cooked cookie no more. This week was to be about chicken with goat cheese and pork chops with rosemary sauce as sugar is not a January ingredient post-holiday excess. And no doubt the Todd English cookies posted here previously are a best contender … unless you happen to find oatmeal or espresso powder less than traditional additions. Or if you prefer something on the softer side.

Below is a weekly food roundup, locally and beyond, of ideas for what to cook, where to eat, things to consider and actions to inspire. If you have something to add to a future Friday Food list, please share it in the comments section below. Enjoy the weekend!

Below is a weekly roundup of ideas for what to cook, where to eat, things to consider and actions to inspire. To link to recipes, click on the image. If you have something to add to a future Friday Food list, please share it in the comments section below. Enjoy the weekend! Continue reading →

The Farmers Market is approaching its prime. Tomatoes are showing up and peaches and strawberries are bountiful.

You can find peaches for $2.00/pound during this high season and a flat (6 baskets) of strawberries for $13, making these fruits an inexpensive summer snack. And given that chocolate-based desserts have taken the back-seat to the juicy, colorful, fruit dominant, I suggest getting a bag full … some for now, some for dessert. Continue reading →

This is a “compilation recipe” that combines the elements I like in a muffin – no long wait between steps, an ingredient or two that provides a healthy balance (in this case, wheat pastry flour and Greek yogurt) and something to sprinkle on the top that provides some crunch. It comes together really quickly and is doable on a weekend morning. Just start right away with preheating the oven and letting the strawberries macerate.

Strawberry season has arrived and a great way to jump right in and enjoy them after a long winter hiatus is by buying them in bulk at the farmers market. A half a flat (6 baskets) can be found for $12 which is far below grocery store prices.

About

The Real Deal Marin is your source for finding the best in food, whether eating in or dining out. You will find recipes with a clean and simple preparation, restaurants and purveyors that focus on authenticity and reports on efforts to build a better food system.

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